Cappelletti: a sartorial masterpiece! The secret - as well as in the ancient manual skills and in the selection of raw materials - is in the thickness of the pastry which must be soft as fine silk but strong enough to accommodate the filling.
Only in this way are the cappelletti perfect for the broth or for the ragù test. Because you know, the beauty of stuffed pasta lies in the surprise that they conceal and reveal at the first taste, under the egg-yellow rind and in the wheat-colored embrace.
Beautiful and elegant to look at, healthy and full of taste to eat: a precious bite of Romagna!